Beef rendang

  

Pork on pineapple
 
  • 1 KG BEEF FILLET, cut in thin strips
  • PIECE OF GINGERROOT, grated
  • 2 CLOVES GARLIC, chopped
  • 1 ONION, chopped very finely
  • 1/2 TSP CUMIN POWDER
  • 1/2 TSP CINNAMON POWDER
  • 1/2 TSP CORIANDER POWDER
  • 50 GRAM COCONUT, grated
  • 1 TBSP TAMARIND PULP
  • 1/4 CUP COCONUT CREAM
  
  • 500 GRAM PORK FILLET, cut in small pieces
  • 4 SLICES PINEAPPLE
  • 1 LEEK, sliced
  • 1/2 TSP CORIANDER POWDER
  • 1 TBSP FISH SAUCE
  • 1 TBSP SOY SAUCE
  • 50 GRAM PEANUTS, chopped
  • 1 STEM LEMON GRASS, chopped
  • 1 CHILI PEPPER, chopped
  • HANDFUL GREEN CORIANDER, cut
    •

Stir fry the onion and the garlic for three minutes. Add the beef and the coriander powder and stir fry 5 more minutes. Add all other ingredients and pepper and salt to taste and heat one minute. Serve with white rice and timun mesanten.

Put the pineapple on plates. Stir fry the leek, the chilli and the lemon grass three minutes, add the pork and fry five more minutes. Add the fish sauce, soy sauce, the coriander powder and half of the peanuts. Allow the mixture to cool down and spoon it on the pineapple. Decorate with coriander and the remaining peanuts.

Beef rendang comes originally from Padang, West-Sumatra. The original recipe calls for the stewing kind of beef, that has to be simmered for hours. Even though this dish is delicious, preparing with it beef fillet will enable you to prepare it even after a working day.
 

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